Ingredients
3 cups mashed potato flakes1 pound ground beef1 medium onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 can (11 ounces) Mexicorn, drained1 can (2-1/4 ounces) sliced ripe olives, drained1 envelope taco seasoning1-1/2 teaspoons chili powder1/2 teaspoon salt1/8 teaspoon garlic powder1 cup shredded cheddar cheese, divided
Preparation
Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.
